Mame Gohan – Japanese Green Pea Rice Recipe
Mame Gohan is a traditional Japanese green pea rice dish that combines perfectly cooked white japonica rice with fresh green peas and subtle hints of sake, soy sauce, and dashi broth. This simple and quick Takikomigohan recipe is perfect for spring and requires minimal ingredients, prepared conveniently in a rice cooker for a flavorful and aromatic meal or side dish.
- Prep Time: 2 minutes
- Cook Time: 10 minutes
- Total Time: 12 minutes
- Yield: 2 servings
- Category: Side dish
- Method: Rice Cooker
- Cuisine: Japanese
- Diet: Vegetarian
Ingredients
Rice and Seasoning
- 200 g japonica rice (dry weight)
- 1 tablespoon sake
- 0.5 teaspoon salt
- 1 tablespoon light soy sauce
- Powdered dashi mixed with water, quantity depends on rice cooker level
- 2 pieces kombu (dried kelp)
Vegetables
- 150 g frozen green peas
Instructions
- Gather Ingredients: Collect all necessary ingredients including rice, sake, salt, soy sauce, powdered dashi, kombu, and frozen green peas.
- Rinse the Rice: Rinse 200 g of japonica rice 4 to 5 times under cold water until the water runs clear to remove excess starch, then drain thoroughly.
- Prepare Rice Cooker: Place the well-drained rice into the rice cooker pot. Add 1 tablespoon of sake, 1 tablespoon of light soy sauce, and 0.5 teaspoon of salt.
- Add Dashi Broth: Pour the powdered dashi mixture combined with water into the rice cooker pot until it reaches the level appropriate for cooking 200 g of rice according to your rice cooker’s guidelines.
- Add Kombu and Start Cooking: Lay 2 pieces of kombu on top of the rice and seasonings. Close the lid and start the rice cooker to cook the rice with the kombu for enhanced umami flavor.
- Remove Kombu and Add Peas: Once the rice cooking cycle completes, open the lid, remove the kombu pieces carefully, then immediately add 150 g of frozen green peas on top of the cooked rice.
- Let Steamed Peas Warm: Close the lid again and let the residual heat in the rice cooker steam the peas for a few minutes until they are tender and blended with the rice flavors.
Notes
- Rinsing the rice until water runs clear ensures fluffier rice without excess starchiness.
- Using kombu imparts a rich umami taste to the rice but should be removed before serving.
- Add the peas after cooking to maintain their bright green color and fresh texture.
- Adjust the quantity of powdered dashi and water depending on your rice cooker’s measurement marks.
- This dish is best served warm as a side or light main course.
